Dynamite Shrimp from P.F. Chang's features crispy, golden-fried shrimp tossed in a spicy, creamy dynamite sauce, garnished with fresh scallions and sesame seeds, delivering a bold and flavorful appetizer with a crunchy texture.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Tongs
- Slotted spoon
- Paper towels
- Saucepan or small bowl (for sauce)
- Plate or serving platter
- Chef’s knife
- Cutting board
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil (for frying)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon sweet chili sauce
- 1 teaspoon honey
- 1 tablespoon lime juice
- 2 scallions
- 1 tablespoon sesame seeds
Using large shrimp that are peeled and deveined ensures a tender and easy-to-eat dish while achieving the signature crispy texture requires a precise balance between all-purpose flour and cornstarch in the batter. The buttermilk combined with eggs helps the batter adhere well to the shrimp, enhancing crispiness during deep frying in hot vegetable oil set to the right temperature. For the sauce, blending mayonnaise with Sriracha, sweet chili sauce, honey, and lime juice achieves the creamy, spicy, and slightly tangy flavor that defines dynamite sauce. Be sure to garnish with fresh scallions and sesame seeds to replicate the authentic taste and presentation. Your home-cooked Dynamite Shrimp inspired by P.F. Chang's copycat menu will offer a bold, crunchy, and flavorful appetizer experience.
Instructions
- Prepare shrimp by peeling, deveining, and patting dry with paper towels.
- In a mixing bowl, combine flour, cornstarch, salt, black pepper, and garlic powder.
- In another bowl, whisk together eggs and buttermilk.
- Dip shrimp in the flour mixture, then egg mixture, then back in the flour mixture, pressing to coat thoroughly.
- Heat vegetable oil in deep fryer to 350°F (175°C).
- Fry shrimp in batches until golden and crispy (about 2–3 minutes), using tongs or a slotted spoon.
- Transfer shrimp to a plate lined with paper towels to drain excess oil.
- In a saucepan or bowl, mix mayonnaise, Sriracha, sweet chili sauce, honey, and lime juice until smooth.
- Toss fried shrimp in the dynamite sauce until evenly coated.
- Slice scallions using chef’s knife and cutting board.
- Arrange shrimp on serving platter, garnish with sliced scallions and sesame seeds.
- Serve immediately.
Substitution
Dynamite Shrimp from P.F. Chang's copycat menu captures the iconic crispy texture and spicy creaminess of the original dish. You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar to achieve a similar tangy effect. If cornstarch is unavailable, potato starch or rice flour works well to maintain the shrimp's crispy coating during frying. Use vegetable oil with a high smoke point like canola or peanut oil for the best frying results. Adjust the amount of Sriracha or sweet chili sauce to match your preferred spice and sweetness levels.
Tips
Ensure shrimp are completely dry before coating to help the batter adhere better and achieve a crispier texture. Maintain the oil temperature consistently at 350degF (175degC) to prevent greasy or undercooked shrimp. When coating shrimp, pressing the flour mixture firmly helps create an even, crunchy crust. Toss the shrimp gently in the sauce to keep the coating intact while evenly distributing flavor for your perfect Dynamite Shrimp experience.
Nutritions
Dynamite Shrimp from P.F. Chang's provides a protein-rich dish with large shrimp as the primary ingredient, delivering essential amino acids for muscle repair and growth. The deep-frying process adds calories from vegetable oil, increasing the fat content, while the creamy dynamite sauce contributes additional fats, sugars, and sodium from mayonnaise, Sriracha, and sweet chili sauce. You can balance the indulgent flavors by being mindful of portion size to maintain overall calorie intake. The garnish of scallions and sesame seeds adds small amounts of vitamins and minerals, enhancing the nutritional profile.
Storage
Store leftover Dynamite Shrimp in an airtight container in the refrigerator for up to 2 days to maintain freshness and prevent sogginess. To preserve the shrimp's crispy texture, reheat in an air fryer or oven at 350degF (175degC) for a few minutes before serving. Avoid microwaving as this can make the shrimp lose their crunch and alter the flavor of Your spicy dynamite sauce.
Variation or Alternatives
For a variation, substitute buttermilk with coconut milk to add a subtle tropical flavor to the batter. You can also replace mayonnaise with Greek yogurt for a lighter, tangier dynamite sauce while maintaining creaminess. Try using smoked paprika in the flour mixture to introduce a smoky depth to the crispy coating. Adjust the spiciness by swapping Sriracha sauce for a milder chili paste if your palate prefers less heat.
Allergies
Dynamite Shrimp from P.F. Chang's contains shellfish, which is a common allergen that may cause severe reactions in individuals with shellfish allergies. The dish also includes eggs, wheat (from all-purpose flour), and sesame seeds, all of which can trigger allergic responses. If you have sensitivities to any of these ingredients, it is important to avoid this appetizer and consult ingredient details carefully.
Why this recipe?
Dynamite Shrimp from P.F. Chang's is highly favored for its crispy, golden-battered shrimp tossed in a spicy, creamy sauce that balances heat and tang perfectly. The dish offers a satisfying texture contrast between the crunchy exterior and tender shrimp inside, making it a standout appetizer or entree. Making the copycat recipe allows you to recreate this restaurant-quality flavor at home, saving money while customizing the spice level to suit Your taste. Replicating the Dynamite Shrimp lets you enjoy a beloved menu favorite anytime without the wait or expense of dining out.